Go Back

Scrambled Eggs with Asparagus

Author Albert Bevia @ Spain on a Fork


  • 5 Fresh Organic Eggs
  • 10 Stalks Fresh Asparagus
  • 2 Tablespoons Extra Virgin Spanish Olive Oil
  • Fresh Parsley
  • Sea Salt


  1. Grab a medium sized non-stick frying pan and turn the burner to medium heat
  2. Add one tablespoon of extra virgin Spanish olive oil to the pan
  3. Cut the asparagus into 1/4 to 1/2 inch thick slices
  4. Once the oil is hot add a pinch of sea salt to the pan and add the asparagus to the pan
  5. Grab a medium sized bowl, crack the eggs and add them to the bowl, season with sea salt and mix together
  6. Continue to stir the asparagus and season with sea salt as needed
  7. After cooking the asparagus for about 8 minutes, add the cooked asparagus to the bowl with the beaten eggs
  8. Mix the asparagus with the eggs
  9. Re-heat the same pan with a low to medium heat and add about one tablespoon of extra virgin olive oil
  10. Once the oil is hot, add the egg and asparagus mixture into the pan
  11. One the mixture is in the pan, continue to lightly stir without stopping to make sure all the egg gets cooked
  12. After about 2-3 minutes and the eggs are cooked, turn the fire off and transfer the eggs and asparagus to a plate
  13. Sprinkle some freshly chopped parsley on top
  14. Enjoy!